Due to the colonization of the British empire in India the mixes of ingredients are so obscured, yet oddly work with each other. Because high royalty British food was salty the Indians made a common “Hot and Salty” curry powder to compensate for all the spice.
Mixes mainly used from; turmeric, coriander, cayenne red pepper, ginger, Indian cumin, white pepper, cinnamon, fennel, nutmeg
|Recommended Applications||Substitute for salt, or use it to add a spicy kick soups, chicken, pasta, vegetables, or tofu|
|Handling / Storage||Cool Dry|
|Shelf Life||2 Years|
|Country of Origin||India, Southeast Asia|